I have adapted this recipe from a Mexican cookbook my husband gave me years ago. I just kept tweaking it until I found that perfect combination of yummy & quick.
Pre-cooked rotisserie chicken from the deli
14 oz can of diced tomatoes, drained
14 oz can of corn
3-4 cloves of garlic, finely diced
1 small onion, finely diced
1 jalapeno, seeded and finely diced
4 cups chicken stock
small bunch of cilantro
mozzarella or pepper jack cheese
6-8 corn tortillas
1. Use half of the rotisserie chicken and cut into bite size pieces, put aside.
2. Add 1 tablespoon olive oil to a large stock pot and heat.
3. Add the garlic, onion and jalapeno and cook over medium heat for 2-3 mins or until soft. Stir constantly so you don’t burn the garlic, it will make the soup taste bitter.
4. Drain the can of tomatoes and add to the onion mixture. Pour in the chicken stock and stir well. Bring to a boil and then lower the heat and let simmer for 10-15 minutes.
5. Add the chicken and corn once you have the soup mixture simmering.
6. Chop the cilantro and add to the soup, saving some to use as garnish.
7. Chop the avocado and reserve for garnish
8. Meanwhile while the soup is simmering prepare the tortilla strips. I cut the tortillas into 1 inch slices, sprinkle with olive oil and sea salt, coating well.
9. Preheat the oven to 400 degrees and spread out the strips evenly on the lightly greased pan. Cook for 10-12 minutes or until crispy, turning once halfway through.
10. Put the soup in a bowl, sprinkle the tortilla strips, avocado, cilantro & cheese on top. Serve immediately.
I can usually have this meal on the table in under 30 minutes and the whole family loves it.